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No Rice Kulith Idli | Horse Gram Idli

No Rice Kulith Idli | Horse Gram Idli

No Rice Kulith Idli or Horse Gram Idli are naturally fermented, steamed, vegan, gluten free savory breakfast cakes rich in protein and calcium.
4.78 from 9 votes
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Course: Breakfast, Lunch, Main Course, Snacks
Cuisine: Indian, South Indian
Keyword: Dal, Dosa, Gluten Free, Horse Gram, Idli, Lentils, No Oil, Urad Dal, Vegan
Prep Time: 30 minutes
Cook Time: 15 minutes
Fermenting Time: 8 hours
Author: Renu Agrawal-Dongre

Ingredients

  • 1 Cup Urad Dal
  • 3 Cups Horse Gram | Kulith
  • 1 tablespoon Fenugreek Seeds (Methi Dana)
  • Salt to taste (Around 4-5 teaspoon)
  • 1 tablespoon oil (Only for greasing the moulds)

Instructions

Idli Batter

  • Clean and Rinse the Kulith nicely 3-4 times.
  • Add fenugreek in Urad dal and clean and rinse it nicely 3-4 times.
  • Soak them in enough water (Double the quantity) for 4-5 hours.
  • Drain the water and give the dal a good rinse again.
  • Traditionally people used to use the same water and not discard it.
  • I discard the water to remove traces of pesticides if at all.
  • Grind the dal's to a fine consistency.
  • Pour the batter in a large container/pot, as the batter needs space to ferment.
  • Add ΒΌ of the salt quantity or no salt at all. A little salt helps in fermenting the batter in cold climates.
  • Mix the mixture nicely with your hand for around 2-3 minutes so that the dal's are incorporated nicely.
  • Keep it in a warm location for 8-9 hours or more, preferably overnight in a warm location. Check notes on how to Successfully Ferment the Batter in Cold Climate

Preparing of the Kulith Idli

  • Fill a large pot Fill pot with water, or your Idli pot with water.
  • Make sure that the base of the idli stand is well above the water level when kept inside it.
  • Keep the water to boil.
  • In the meantime grease the Idli Stand with little oil (just rub it with your fingers). I use just a drop of oil for each.
  • Add salt in the batter if not added and adjust the consistency.
  • Idli batter is of dropping consistency but not runny.
  • With the help of a spoon fill the moulds of the Idli Stand.
  • Once the water starts boiling, immerse the Idli stand in it, and close the lid.
  • Cook the idli for a minimum of 10-12 minutes.
  • Idlis should be done.
  • To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 4-5 mins.
  • Remove it from the pot, and separate each of the stand layers, and let it cool for a minute.
  • Remove them with the help of a spoon, they come out easily.
  • Yummy Idlis are ready.
  • Enjoy it with Coconut Coriander Chutney and Sambar.
  • One can even make Dosa from the same batter

Notes

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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu